Veg Manchurian recipe

How to make veg manchurian

Veg Manchurian recipe restaurant style  with step by step photos and video. This Chinese manchurian recipe is yummy and you can easily make it at home to enjoy with rice, noodles and fried rice.

Here I am sharing both veg manchurian dry recipe and veg manchurian gravy recipe.  Ingredients for both the recipes are same. In gravy version increase the amount of chopped onions and additionally you can add green chili paste to make it more spicy. Pour one cup water for the gravy.
I have use less amount of chillies here in this recipe as my kids and family members prefer less spicy foods. You can adjust the spices according to your taste 
Method of preparation for both the version is same. While making the gravy take more chopped onions. Add 1 cup water. Rest of the steps are same as dry manchurian.

Veg manchurian dry after making in a pan

 For restaurant style veg manchurian recipe at home.
Use chopped garlic, ginger and green chili in manchurian dough to make the balls. Use small amount of schezwan sauce to increase the flavours.
Use white pepper powder instead of black pepper powder while making the sauce to get the restaurant style flavour 
If possible add grated paneer with vegetables to make manchurian balls. It will make the balls soft from inside and make them more nutritious.  Paneer helps to decrease the use of flour.
Chopped ingredients like onion, ginger, garlic, green chili bring restaurant style flavour to manchurian.  
more restaurant style manchurian recipe
Veg manchurian dry can be served as an appetizer and serve the gravy with noodles and fried rice.
Serving veg manchurian gravy in a bowl.

Steps to make veg manchurian

First keep ready all the vegetables. You can either finely chopped them, grate or use a food processor. Grate the paneer without any big chunks..
In a mixing bowl, add the chopped vegetables,, grated paneer, chopped ginger and garlic, chopped green chili, schezwan sauce, salt , corn flour and maida 
Mixing vegetables, flour, paneer for making manchurian balls
Start to knead them to make a palpable dough. If required add little water. Make sure the dough is not become loose.

Dough made with vegetables for manchurian recipe
Now divide the dough into equal size small balls and deep fry in medium flame hot oil till crisp golden. Remove them in a absorbent paper.
Deep fried veg manchurian balls

Making veg manchurian dry

Heat half tablespoon oil in a pan and saute one tablespoon chopped ginger and garlic till light brown. Add chopped onions and fry till translucent in high flame heat.
Frying ginger, garlic and onion for veg manchurian recipe
Then pour little water and simmer for a while. Add dark soya sauce, red chilly paste, schezwan sauce and mix well. To make it more spicy, add half tablespoon green chili paste.
Cooking onion, ginger garlic,dark soya sauce, red chilly sauce for manchurian sauce
Cook the sauce for few seconds then add the fried manchurian balls and mix well with the sauce. Add salt and white pepper powder. You can use black pepper powder in place of white pepper powder.
Stir frying manchurian balls with sauces for veg manchurian dry
Make a slurry by mixing 1 tablespoon corn flour with 4 - 5 tablespoon water and pour into the manchurian.
Simmer till the sauce thickens and coat with the balls. Sprinkle some chopped spring onions and remove.

Serve the manchurian dry hot immediately.

Making manchurian gravy

1. Take half cup of chopped onions to make the gravy. After sauteeing ginger,garlic and chopped onions pour half cup water and simmer.
2. Add 1 teaspoon dark soya sauce, 1 teaspoon red chilly sauce,  half teaspoon schezwan sauce and half teaspoon green chilli paste or chopped.
3. After cooking the sauce for a while, add the remaining fried manchurian balls, salt and white pepper powder.
4. Cook them for 2 minutes then pour around half cup slurry.
Pouring corn flour slurry into veg manchurian gravy
5. When the sauce thickens sprinkle some spring onions. Taste the seasoning and thickness of the gravy. If required add little more water.
Sprinkling some chopped spring onions into veg manchurian gravy recipe
6. Remove and serve hot with fried rice and noodles.

Veg Manchurian rice
Manchurian fried rice is a  pot meal loaded with vegetables, sauces and manchurian balls. While making the dry manchurian recipe add some sliced or chopped vegetables like capsicum, red and yellow bell pepper. After tossing the manchurian balls in the sauces add a cup of boiled rice and mix well.
Stir in high flame for 1 minute. Taste the seasoning, add some salt and white pepper powder. Sprinkle chopped  spring onions and ready to serve. If you love fried rice then you try 
Veg manchurian without maida can be prepared as well. If you are using paneer then you can escape to use maida. Use rice flour to make veg manchurian. Rice flour can make them crispy like corn flour.
You can use vegetables of your choices but most preferred vegetables are cabbage, carrot and beans. 

       Veg Manchurian recipe

Prepared veg Manchurian dry in a pan

Veg manchurian recipe is a easy to make recipe at home with vegetables like cabbage,carrot and beans. This Chinese manchurian recipe can be prepared as a dry and gravy version. Enjoy the restaurant style veg manchurian recipe with your family.
Prep time            cooking time        serving
20 min.                 15 min                     3
Author : Mobasir hassan
For manchurian balls
  • 1 cup finely chopped cabbage
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped french beans
  • 1/2 cup finely grated paneer
  • 1 teaspoon finely chopped ginger
  • 1 teaspoon finely chopped garlic
  • 1/2 teaspoon chopped green chili
  • 3 teaspoon corn flour
  • 2 teaspoon all purpose flour ( maida)
  • 1/2 teaspoon schezwan sauce (optional)
  • 1/2 teaspoon salt
For manchurian sauce
  • 1/3 cup chopped onions
  • 1/2 teaspoon chopped ginger
  • 1/2 teaspoon chopped garlic
  • 1 teaspoon dark soya sauce
  • 1/2 teaspoon red chilly sauce
  • 1/2 teaspoon schezwan sauce
  • 1/3 teaspoon salt
  • 1/2 teaspoon white pepper powder
  • 1/3 cup chopped spring onions
How to make the recipe
  1. In a mixing bowl add the chopped cabbage, carrot, french beans, grated paneer, chopped garlic, ginger, green chili, salt, schezwan sauce, corn flour and all purpose flour.
  2. Mix everything nicely to make palpable dough. If required pour little water.
  3. Divide the dough into equal size small balls and deep fry them till crisp golden.
  4. Remove them in a kitchen towel or paper to absorb any excess oil.
Making veg Manchurian dry
  1. Heat half teaspoon oil in a pan and fry one teaspoon ginger and garlic till light brown.
  2. Add 1/3 cup chopped onions and fry till translucent in high flame.
  3. Pour little water and simmer for a while. Then add one teaspoon dark soya sauce, half teaspoon red chilly sauce and 1/3 teaspoon schezwan sauce.
  4. Cook for 30 seconds and then add half of the fried manchurian balls and mix well with the sauces 
  5. Add 1/3 teaspoon salt, half teaspoon white pepper powder and  mix .
  6. Pour corn flour slurry into the manchurian and cook until thickens.
  7. Pour some chopped spring onions and remove. Serve them hot.

Making veg manchurian gravy

  1. Heat 1 teaspoon oil in a deep vessel pan and fry 1 teaspoon chopped ginger and garlic till light brown.
  2. Add half cup chopped onions and fry till translucent.
  3. Pour half cup of water and simmer.
  4. Add 1 teaspoon dark soya sauce,, 1 teaspoon red chilly sauce, half teaspoon schezwan sauce and mix well.
  5. Add half teaspoon chopped green chili and the remaining fried manchurian balls.
  6. Add 1/3 teaspoon salt and half teaspoon white pepper powder and mix nicely.
  7. Pour 3 to 4 teaspoon corn flour slurry by mixing 1 teaspoon corn flour with half cup water.
  8. Simmer until the gravy become thickens to desired thickness.
  9. Sprinkle some chopped spring onions and remove the manchurian gravy to serve hot with fried rice and noodles.

Veg manchurian recipe video (gravy)

  Nutritional value
                           (Serving size 2 - 3 balls)
  • Calories : 183 
  • Fats: 10 g
  • Protein : 3 g
  • Carbohydrate : 19 g
                          Recipe notes
• In place of white pepper powder, you can use black pepper. White pepper will give you the restaurant style flavours.
• Use of paneer is optional. It can make the manchurian balls nutritious and soft from inside.
For more Indo Chinese recipes

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Mobasir hassan
I am a professional chef working with leading brand Radisson as a Sous chef.
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